I’ve made this recipe a few times and it is always delicious. Getting everything prepared is quick and simple: open a few cans of beans, chop an onion and a butternut squash, and dump everything into the crockpot. I always assemble this the night before as it then allows the flavors to “marinate” in the fridge overnight. Turn it on low in the morning and it will be ready when you get home from work later that day. Feel free to substitute sweet potato for the squash and/or to use different beans!African Bean Stew
Ingredients:
1/2 teaspoon cinnamon
1 onion, peeled, diced
4 cloves garlic, minced
1 butternut squash peeled and diced (Pre-cut from the store is ok)
1 jalapeño or other hot chile pepper, seeded, diced (or cut in half and put in a Stainless Steel Mesh Cooking Infuser
)1-2 cans chickpeas, rinsed and drained
1-2 cans white beans, rinsed and drained
1-2 cans black beans, rinsed and drained
1 quart vegetable broth
1/2 cup 100% natural peanut butter
1/2 teaspoon crushed hot red pepper flakes, to taste
Juice from 1 lime
2-3 teaspoons honey or agave nectar, to taste
Sea salt and black pepper, to taste
1 onion, peeled, diced
4 cloves garlic, minced
1 butternut squash peeled and diced (Pre-cut from the store is ok)
1 jalapeño or other hot chile pepper, seeded, diced (or cut in half and put in a Stainless Steel Mesh Cooking Infuser
)1-2 cans chickpeas, rinsed and drained1-2 cans white beans, rinsed and drained
1-2 cans black beans, rinsed and drained
1 quart vegetable broth
1/2 cup 100% natural peanut butter
1/2 teaspoon crushed hot red pepper flakes, to taste
Juice from 1 lime
2-3 teaspoons honey or agave nectar, to taste
Sea salt and black pepper, to taste
Instructions:
Add all ingredients to the crockpot and stir. Cook on low for 8 hours and enjoy!!
Looking for other crockpot recipes? Check out my recipe page!!!
Adventures By Katie
[…] Also check out this recipe for African Bean Stew! […]
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